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Tabbouleh salad. Traditional middle eastern or arab dish. Levantine vegetarian salad with parsley, mint, bulgur, tomato.

Tabbouleh Salad

A traditional herb-based salad with finely chopped parsley, mint, tomatoes, and soaked bulgur wheat.
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Prep Time 25 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern
Ingredients Method Notes

Ingredients
  

  • 50 g fine bulgur wheat
  • 3 large bunches of fresh flat-leaf parsley about 150g
  • 20 g fresh mint leaves
  • 400 g firm red tomatoes
  • 1 medium white/red onion approx. 100g
  • 60 ml extra virgin olive oil
  • 60 ml fresh lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Place 50g of fine bulgur wheat in a small bowl and cover it with cold water. Let it soak for about 15 to 20 minutes until softened, then drain and squeeze out all excess liquid thoroughly.
    organic bulgur made from rice wheat in a bowl, turkey and bulgur, Turkish bulgur,
  2. Wash 150g of fresh flat-leaf parsley and 20g of fresh mint leaves, ensuring they are completely dry before chopping.
  3. Chop the 150g of parsley and 20g of mint very finely by hand; do not use a food processor as it will bruise the herbs.
    Chopped parsley on a wooden chopping board. greenery
  4. Dice 400g of tomatoes into very small, even cubes. Place them in a sieve for a few minutes to drain away excess juice so the salad doesn't become soggy.
    Background of sliced tomatoes.
  5. Finely mince 100g of onion into tiny pieces.
    Red onions finely diced on cutting board
  6. Combine the chopped 150g of parsley, 20g of mint, 400g of tomatoes, 100g of onion, and the soaked 50g of bulgur in a large mixing bowl.
    tabouleh salad in mixing bowl
  7. Pour 60ml of extra virgin olive oil and 60ml of fresh lemon juice over the ingredients.
  8. Add ½ tsp of salt and ¼ tsp of black pepper to the bowl.
  9. Toss all the ingredients together gently until the dressing is evenly distributed.
  10. Let the salad rest in the refrigerator for 30 minutes before serving to allow the bulgur to absorb the flavors.
    Tabbouleh salad. Traditional middle eastern or arab dish. Levantine vegetarian salad with parsley, mint, bulgur, tomato.

Notes

To get the best results with this recipe, you must ensure your herbs are bone-dry before you start the chopping process. If the parsley is still holding onto water, it will turn into a heavy green paste rather than a light and fluffy salad. I usually recommend washing your bunches of parsley and mint well in advance. You can then spin them in a salad spinner or pat them dry with a clean kitchen towel. Once they are dry, use a very sharp knife to cut through the leaves cleanly. This prevents bruising and keeps the salad looking bright and vibrant for a much longer time.
The texture of this dish relies heavily on the ratio of herbs to grain. While many people assume the wheat is the main component, the greens should always be the star. If you prefer a bit more warmth in your flavor profile, you can add a small pinch of ground allspice or even a dash of cinnamon. These spices provide a subtle depth that complements the acidity of the fresh lemon juice perfectly. Additionally, choosing firm, ripe tomatoes is essential. If the tomatoes are too soft, they will release too much liquid and make the salad soggy.
In terms of storage, this salad keeps well in an airtight container for about two days. You might find that the lemon juice softens the herbs slightly as it sits, but many people actually prefer the flavor on the second day when the bulgur has fully absorbed the dressing. If you are preparing this for a gathering, try to add the salt and lemon juice just before serving to keep everything as crisp as possible. This dish is a beautiful, nutritious addition to any meal, and it brings a wonderful brightness to the table. I hope you love this fresh addition to your kitchen! :)